FV017-04-1010
Embutido is one of the Spanish recipe remnants that we have obviously modified as years gone by.
Seems like there are so many meaning to the word "embutido" but nothing close to what it is for us. Some said sausage (yes, in it!), some said it's because it's wrapped in pig skin, well, definitely not this one... we only use aluminum foil. I can already hear my mom, banana leaf is what you need!
All I know is this is prepared for special occassions. Mostly because of the number of ingredients you need to come up with a log, it's a lot :)
Tip 1: Trust your instinct when it comes to salt and pepper. I made a mistake with mine, I was a bit too cautious. It's no biggie because it's minor but prevention is better than remedy.
Tip 2: If you can't find sweet pickle relish, try "sweet spiced pickled sliced cucumber". You can find it in all Choitrams. Just mince it really, really small.
Tip 3: Open one roll right after steaming, I say, enjoy the freshly cooked one as soon as possible.
This took me an hour and a half... I think I'm close to the mark
INGREDIENTS:
2 pounds ground pork (chicken if you prefer)
30 halved pieces of vienna sausage
8 hard boiled eggs, quartered
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced (red capsicum)
1 cup green bell pepper, minced (green capsicum)
1 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (4 slices of white bread torn to pieces or processed in food processor)
Makes 10 generous roll
Mix together ground pork, bread crumbs and raw eggs. Then put in carrots, bell peppers, onion, pickle relish and cheddar cheese. After mixing, add the raisins, tomato sauce, salt and pepper and make sure everything is mixed well.
Spread and flatten meat mixture onto a foil, approximately 5x9 inches.
Place a sliced vienna sausage with the quartered eggs alternately in the middle of the meat. (Check photo for more guidance)
Roll the foil to form a log and to lock sausage and egg in the middle.
Place the roll in a steamer and steam for 1 hour.
Store unopened roll in the freezer for later consumption.
You can serve this fried hot or sliced cold with tomato ketchup on the side or sweet chili sauce.
Happy cooking!
-AcousticChef, cookin' one tune at a time!
Embutido is one of the Spanish recipe remnants that we have obviously modified as years gone by.
Seems like there are so many meaning to the word "embutido" but nothing close to what it is for us. Some said sausage (yes, in it!), some said it's because it's wrapped in pig skin, well, definitely not this one... we only use aluminum foil. I can already hear my mom, banana leaf is what you need!
All I know is this is prepared for special occassions. Mostly because of the number of ingredients you need to come up with a log, it's a lot :)
Tip 1: Trust your instinct when it comes to salt and pepper. I made a mistake with mine, I was a bit too cautious. It's no biggie because it's minor but prevention is better than remedy.
Tip 2: If you can't find sweet pickle relish, try "sweet spiced pickled sliced cucumber". You can find it in all Choitrams. Just mince it really, really small.
Tip 3: Open one roll right after steaming, I say, enjoy the freshly cooked one as soon as possible.
This took me an hour and a half... I think I'm close to the mark
INGREDIENTS:
2 pounds ground pork (chicken if you prefer)
30 halved pieces of vienna sausage
8 hard boiled eggs, quartered
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced (red capsicum)
1 cup green bell pepper, minced (green capsicum)
1 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (4 slices of white bread torn to pieces or processed in food processor)
Makes 10 generous roll
Mix together ground pork, bread crumbs and raw eggs. Then put in carrots, bell peppers, onion, pickle relish and cheddar cheese. After mixing, add the raisins, tomato sauce, salt and pepper and make sure everything is mixed well.
Spread and flatten meat mixture onto a foil, approximately 5x9 inches.
Place a sliced vienna sausage with the quartered eggs alternately in the middle of the meat. (Check photo for more guidance)
Roll the foil to form a log and to lock sausage and egg in the middle.
Place the roll in a steamer and steam for 1 hour.
Store unopened roll in the freezer for later consumption.
You can serve this fried hot or sliced cold with tomato ketchup on the side or sweet chili sauce.
Happy cooking!
-AcousticChef, cookin' one tune at a time!
Did you enjoy this recipe? Subscribe to Fave Recipes Page
RSS Feed
